Nom nom, wheat and yeast free pizza... the great thing about home made pizza is the ability to customise your topping!
So, I altered a naan bread recipe that I found in an Indian cookery book in my parents' bookshelf to make a very nice and fairly reliable pizza base recipe that uses baking powder instead of yeast.
☑ Soya (check for soya lecithin)
☒ Gluten (unless you use gluten-free bread flour)
☒ Refined sugar products
For the base:
- 8 ounces (225 grammes) spelt flour
- 2 teaspoons (10 millilitres) baking powder
- Pinch of salt
- 1 teaspoon (5 millilitres) caster sugar
- 1 tablespoon (15 millilitres) sunflower oil
- ¼ pint (150 millilitres) hand-hot water
- Oil, for rubbing
- Topping of your choice: tomato sauce, grated cheese, slice meats, peppers etc.
- Sieve the flour, baking powder, salt and caster sugar into a large mixing bowl. Drizzle over the oil and rub into the flour.
- Mix in the water a bit by bit until you get a nice soft dough that's a little tacky; you may not need to use all the water.
- Sprinkle the work surface with flour and knead the dough a little for about 5 minutes. Brush the mixing bowl with a little oil and put the dough ball in, rolling it around to coat in the oil. Allow to sit and rest for about 20 minutes.
- Preheat the oven to 200°C (400°F, Gas Mk.6, or hot).
- Once the dough has rested, roll out on a floured work surface to your wanted thickness and shape; I recommend about a quarter inch (5 millimetres). Brush the edges with a little water and roll up into a crust.
- Put gently place onto a baking tray lined with baking paper and prick with a fork. Cook for about 10 minutes.
- Remove from oven an add the topping. Return to the oven for a further 10 minutes.
- Once cooked, allow to cool slightly to avoid burning; cut into slices.